Potato bhaji or potato masala for dosa With step by step photos. potato filling for dosa or call by any name this particular potato stuffing for Masala dosa, is a favorite with many folks.

Sharing the way I make the potato masala whenever I make dosas. This is a tried and tested recipe. I have mentioned variations wherever possible and sometimes even I include these variations.

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Masala dosa is a favorite breakfast or brunch at home. so when I prepare Dosa batter, the next day I make the potato sabzi with Coconut chutney. so when the potatoes are steaming, I prep up the ingredients for the potato stuffing and prepare the coconut chutney. I usually freeze grated coconut, so I just need to take the required amount and prepare the chutney.

Sliced onions are added in the potato stuffing and this gives a faint sweet taste to the potato curry. i also add chana dal/husked bengal gram. Usually I soak the lentils in hot water for 30 mins. This step softens them and when they cook, they have a soft texture. However, on occasions when short of time, I add them directly in the tempering. This way, there is a slight crunch in them. You can choose whichever method suits you.

As a variation, You can also add steamed green peas to the potato filling. you can skip chana dal if adding green peas. Sometimes I also add tomatoes.

This potato sabzi not only tastes great with a crisp or soft dosa or Rava dosa or plain Uttapam or Set dosa or Neer dosa. but also goes very well with poori or rotis. You can also make grilled or toast sandwiches from it.

Fyi – in this post, I am sharing pics taken on three different days when I made the potato filling.

Add curry leaves, green chilies, turmeric powder and asafoetida. Stir and saute for a few seconds.

Then add the potatoes. Season with salt and sugar.

Stir and add water. About 1/2 to 2/3 cup. The water just makes the curry moist, mushy and not dry. This is an optional step.

If you like the texture of potatoes to be slightly crisp and not soft, then don't add water. In this case just stir the potatoes and saute for 2 to 3 minutes.

After adding water, simmer the potato curry for 3 minutes on a low flame. Stir at intervals.

Stir and then add chopped coriander leaves. Stir again.

Serve the potato curry with dosa, uttapam or rava dosa.

You can also serve with pooris or chapatis.

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Preparation to make potato bhaji for dosa

1. First boil water in a bowl or in an electric heater or microwave. Take the hot water in a bowl. Rinse and then soak the chana dal/husked bengal gram in the hot water. Cover and keep aside for 30 minutes. Later drain and keep aside.

2. Next steam potatoes in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked.

3. Chop the potatoes into cubes and keep aside.

Making potato bhaji for dosa

4. Heat oil in a frying pan or a kadai and crackle mustard seeds.

5. Then add cumin seeds and fry them till they splutter and change color.

6. Add the drained chana dal.

7. Fry chana dal for about 3 to 4 minutes or till the lentils become light golden.

8. You can also add chana dal directly. In this case, you have to brown them.

12. Then add the boiled/steamed potato cubes. Season with salt and sugar. Adding sugar is optional and only if you like a slightly sweet taste in the potato filling.

13. Stir and add water. About ½ cup. The water makes the curry moist, mushy and not dry. This is an optional step.

14. If you like the texture of potatoes to be slightly crisp and not soft, then don’t add water. In this case just stir the potatoes and saute for 2 to 3 minutes on a low flame. This is how the potatoes will appear if you don’t add water.

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

There was once a chap living in London, When he was young they tried to feed him shalgum. He did not like these tori, kadu, ghia and bangan, But everything else he bought and ate with wild abandon. Now he’s cooking from first principles and would u believe, Here’s another superb dish he’s made called aloo & peas. Dassana has helped to stop the restaurant reliance, Through all these recipes via an Internet alliance. So far so good not one ugly duckling there’s been Will the wife put on weight, it remains to be seen!

dassana amit

Aug 20, 2015

thanks once again rohit for this poetic appreciation. not sure about weight gain but we are sure she will be happy and thanking her stars that you are preparing awesome food one after another. her good karmas !!!

Regular visitor

Aug 06, 2015

You are a life saver, i study abroad and your life saving site comes in really handy essentially because of the explicit explanations and VARIETY of easy to do preparations that other sites lack, something a beginner wont do very well without. So thank you very much. I have reduced cravings for home made food and have begin to see cooking as an art thanks to you. Tried this recipe twice and was really good both the times. Have used this site from my first daal months back to the last time i cooked EVERYTIME i cooked. Really grateful. 🙂

dassana amit

Aug 06, 2015

glad to know this. thanks for sharing positive and encouraging feedback. keep visiting the site and enjoy home cooked food.

Sari

Mar 09, 2015

I made masala dosas with this filling. Thanks; it was tasty. In Kerala we always got a potatoe filling with coconut. Do you have a recipe for that, too?

dassana amit

Mar 09, 2015

thanks for the feedback sari. i do not have the kerala version of potato filling.

Recipe fan

Feb 03, 2015

Very nice recipe. I tried it and came out tasty. Thks.

dassana amit

Feb 04, 2015

Welcome

Libby Lga

Nov 29, 2014

I prepared today, it was delicious. How much turmeric?

Congratulations for great job.

dassana amit

Nov 29, 2014

thanks libby for sharing positive feedback and also for mentioning about turmeric quantity. i have updated the post.

Namaste. I am the chef and author of Veg Recipes of India. I shared, tried & tested Indian as well as world vegetarian recipes in a detailed step by step photos, which will help you to make delicious, tasty and tasty vegetarian food easily. READ MORE